Instructions

• Preheat your oven to 425°F (220°C) and bring a pot of water to a boil sufficient to cover the bell peppers.
• Wash the bell peppers, cut off the tops, and scoop out the insides. Slice a small part off the bottom if needed so peppers stand upright. Chop extra tops for cooking with onion.
• Blanch the bell peppers for 5 minutes to slightly soften or roast for 20 minutes as an alternative.
• Set the softened peppers into a lightly oiled baking dish.
• Heat olive oil in a large pan over medium heat and cook onions, chopped pepper tops, and jalapeno (if using) for 5 minutes to soften.
  1 tablespoon olive oil, 1 medium onion, 1 jalapeno pepper
• Add garlic and cook for 1 minute until fragrant.
  5 cloves garlic
• Add ground beef and cook 5 to 6 minutes, breaking apart until cooked through.
  1 pound ground beef
• Stir in fire roasted tomatoes, paprika, oregano, basil, and cooked rice. Mix well and remove from heat.
  14.5 ounces fire roasted tomatoes, 1 tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 cup cooked rice
• Stir in half of the shredded cheese until incorporated.
  1 cup shredded cheese
• Stuff each bell pepper with the meat filling mixture and top with the remaining shredded cheese.
  1 cup shredded cheese
• Roast the stuffed peppers for 15-20 minutes until peppers are tender and cheese is bubbly.
• Cool slightly, garnish with fresh parsley and red pepper flakes if desired, then serve.
  to taste fresh chopped parsley and red pepper flakes